Mom's No Bake Broccoli Pasta Salad
This is a family secret recipe I'm finally ready to share. My Mother's Family Favorite Broccoli Pasta Salad but now with my Gluten Free and Dairy Free touches.
GLUTEN FREE SIDEAPPETIZERS & SALADS
Lauren Vasnelis
8/10/2026
Mom’s Broccoli Pasta Salad
This is one of those cold pasta salads that somehow gets even better after it has had a little time in the refrigerator. Mom’s Broccoli Pasta Salad combines gluten-free rotini with crisp fresh broccoli, salty ham, creamy feta, and buttery pine nuts, all tossed in a bright homemade Dijon Red Wine Vinaigrette. It’s easy to make ahead, feeds a crowd, and is perfect for summer lunches, cookouts, potlucks, or as a cold side dish with dinner.
Servings: 10
Prep Time: 25 minutes
Assembly Time: 5 minutes
Total Time: 30 minutes
Ingredient Breakdown
Gluten-Free Rotini
Rotini is perfect for a cold pasta salad because all of those little spirals grab onto the dressing and help distribute the other ingredients throughout every bite.
I used Banza Rotini, which is a gluten-free brown rice pasta and worked especially well in this recipe because it holds up extremely well. You can use another gluten-free pasta if you prefer, but I recommend choosing a short shape with plenty of texture, such as rotini, fusilli, or penne.
Be careful not to overcook gluten-free pasta. You want it tender but still sturdy enough to hold up once everything is mixed together.
Fresh Broccoli
Fresh broccoli gives this pasta salad crunch, color, and freshness. I use one large bunch and cut the florets into small, bite-sized pieces so they distribute evenly throughout the salad.
There’s no need to cook the broccoli first. Keeping it raw provides a nice contrast to the softer pasta and cheese.
Pine Nuts
Pine nuts add a buttery flavor and subtle crunch without overpowering the rest of the salad.
A quarter cup is enough to scatter them throughout the entire dish so you get a little bit in every serving. I know Pine Nuts are very expensive and hard to come by so slivered almonds are a great substitute.
Dairy-Free Feta
Feta adds a creamy, salty bite that works especially well with the broccoli, ham, and tangy vinaigrette. Of course, conventional feta works great here. If you strictly have a cow's milk intolerance, sheep milk or goat milk feta is a great substitute.
I used Violife dairy-free feta though and it's actually an amazing substitute if you can't have animal milks at all.
Deli Ham
Diced deli ham makes the pasta salad more substantial while adding plenty of savory flavor.
I use about 8 ounces of sliced deli ham and dice it into small pieces so it mixes evenly throughout the salad.
Dijon Red Wine Vinaigrette
This simple homemade dressing is bright, tangy, and a little sharp, which balances the richness of the feta, ham, and pine nuts.
Red wine vinegar and fresh lemon juice provide the acidity, Dijon mustard adds depth and tang, garlic brings plenty of savory flavor, and just a teaspoon of sugar helps balance everything out.
The dressing is intentionally divided in half. Half goes onto the pasta salad when it’s first assembled, while the other half is reserved for serving. Pasta, and especially gluten-free pasta, will absorb dressing as it sits, so that second addition brings the entire salad back to life.
In a pinch, any store bought Red Wine Vinaigrette would probably work great, but give my mom's recipe a try too.
Ingredients
Pasta Salad
8 ounces gluten-free rotini pasta, such as Banza Rotini
1 large bunch fresh broccoli, cut into bite-sized florets
¼ cup pine nuts
8 ounces dairy-free feta, such as Violife, crumbled
8 ounces sliced deli ham, diced
Dijon Red Wine Vinaigrette
2 tablespoons minced garlic
¼ cup red wine vinegar
1 teaspoon sugar
2 tablespoons Dijon mustard
Juice of ½ lemon
Splash of Extra Virgin Olive Oil
Salt, to taste
Black pepper, to taste
Optional
Fresh parsley
Fresh basil
Additional salt and pepper, to taste
Any dairy-free or gluten-free swaps can be substituted back to a conventional option at a one-to-one ratio.
Instructions
Cook the gluten-free rotini according to the package directions. Drain and allow the pasta to cool completely before assembling the salad.
Cut the broccoli into small, bite-sized florets.
In a large bowl, combine the cooled pasta, broccoli, dairy-free feta, diced ham, and pine nuts.
If desired, add fresh parsley, basil, salt, and pepper to taste.
In a separate bowl, whisk together the minced garlic, red wine vinegar, sugar, Dijon mustard, lemon juice, EVOO, salt, and pepper until well combined.
Pour half of the dressing over the pasta salad and toss until everything is evenly coated. Reserve the remaining dressing separately.
Refrigerate the pasta salad until cold and ready to serve.
Just before serving, toss the salad with the reserved dressing. The pasta will absorb some of the original dressing as it sits, so this second addition freshens everything back up.
Serve cold and enjoy!
Lauren’s Tips 💛
Save Half the Dressing: Don’t add all of the vinaigrette when you first assemble the salad. Gluten-free pasta will absorb quite a bit of dressing as it sits. Saving half and tossing it in immediately before serving keeps the pasta salad flavorful instead of dry.
Keep the Broccoli Raw: There’s no need to blanch or cook the broccoli first. Raw broccoli gives the finished salad a fresh crunch that contrasts really nicely with the pasta, feta, and ham.
Notes
Banza Rotini worked especially well for this recipe, but another short gluten-free pasta can be substituted.
Avoid overcooking gluten-free pasta. A slightly firmer texture will hold up better once the salad is dressed and refrigerated.
Cut the broccoli into relatively small florets so you can get broccoli, pasta, ham, and feta together in each bite.
Conventional feta can replace the dairy-free feta at a one-to-one ratio.
Fresh parsley and basil are both optional and can be added according to taste.
This salad is best served cold.
Store leftover pasta salad in an airtight container in the refrigerator. If it seems dry after sitting, toss it with a little additional dressing before serving.
Please check ingredient labels carefully. While all of my recipes are designed to be gluten-free, not every product I use is certified gluten-free. Always verify ingredient labels to ensure they meet your dietary needs.
Frequently Asked Questions
Can I use a different gluten-free pasta?
Absolutely. Rotini works especially well because its spiral shape holds onto the dressing, but fusilli, penne, bow ties, or another short gluten-free pasta can also work. And, of course, conventional pasta works well too if your don't follow a gluten free lifestyle.
Do I need to cook the broccoli?
No. I use raw broccoli in this recipe. It gives the pasta salad a fresh, crunchy texture and keeps the preparation simple.
Can I use regular feta?
Yes. Conventional feta can replace the Violife dairy-free feta at a one-to-one ratio.
Can I use a different meat?
Yes. The ham can be replaced with another deli meat if you prefer, or you can leave the meat out entirely for a vegetarian version.
Can I leave out the pine nuts?
Yes. The pine nuts add a buttery crunch, but the pasta salad will still work without them. You can also experiment with another nut or seed if you prefer.
Why do I only add half of the dressing at first?
Pasta absorbs dressing while it sits in the refrigerator. Adding all of the vinaigrette immediately can leave the salad tasting dry by the time you’re ready to serve it. Reserving half allows you to redress the salad right before serving.
Can I make Mom’s Broccoli Pasta Salad ahead of time?
Yes. This is a great make-ahead recipe. Assemble the salad with half of the dressing, refrigerate it, and keep the remaining dressing separate. Toss everything together again just before serving.
Should I rinse gluten-free pasta after cooking?
For a cold pasta salad, rinsing the cooked pasta briefly with cool water can help stop the cooking process and cool it down quickly. Follow the recommendations for the particular pasta you’re using, since gluten-free pastas can vary considerably in texture. Specifically, for this brand, I do rinse the pasta because it holds up so well.
How do I keep gluten-free pasta salad from drying out?
The most important trick is reserving some of the dressing. Toss half with the salad initially, then add the remaining vinaigrette immediately before serving.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator. Give the salad a good toss before serving again, and add a little extra dressing if needed.
